Iraqi-style Stuffed Panuchos

Ingredients

In this adaptation, the traditional Mexican Panucho is transformed into an Iraqi-inspired dish by incorporating the distinct flavors and spices of Iraqi cuisine. The original dish is typically made with corn tortillas, refried beans, and topped with shredded chicken or pork. In the Iraqi-style Stuffed Panuchos, the tortillas are stuffed with a spiced ground meat mixture and fried until crispy. The flavors are enhanced with aromatic herbs and spices commonly used in Iraqi cooking. Additionally, a tangy yogurt sauce is served alongside the dish, adding a refreshing element to the overall flavor profile. We alse have the original recipe for Panucho, so you can check it out.

• 8 small corn tortillas 8 small corn tortillas
• 300g (10.5 oz) ground beef 300g (10.5 oz) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup plain yogurt 1 cup plain yogurt
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tomato, diced 1 tomato, diced
• 1 cucumber, diced 1 cucumber, diced
• Juice of 1 lemon Juice of 1 lemon
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 22g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden.
2. 2.
   Add the ground beef to the pan and cook until browned, breaking it up with a spoon.
3. 3.
   Stir in the ground cumin, ground coriander, paprika, turmeric, salt, and pepper. Cook for another 2-3 minutes until the spices are well incorporated.
4. 4.
   Remove the pan from heat and set aside.
5. 5.
   In a separate bowl, combine the plain yogurt, chopped mint, chopped parsley, diced tomato, diced cucumber, lemon juice, and a pinch of salt. Mix well to make the yogurt sauce.
6. 6.
   Heat vegetable oil in a frying pan over medium-high heat.
7. 7.
   Take each corn tortilla and make a small incision on one side, creating a pocket.
8. 8.
   Stuff each tortilla with a spoonful of the spiced ground beef mixture, ensuring it is evenly distributed.
9. 9.
   Carefully place the stuffed tortillas in the hot oil and fry until golden and crispy on both sides. Remove from the pan and drain on a paper towel.
10. 10.
    Serve the Iraqi-style Stuffed Panuchos hot, topped with the tangy yogurt sauce.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option.
• Fresh mint and parsley — Ensure the herbs are finely chopped to evenly distribute their flavors.
• Lemon juice — Squeeze fresh lemon juice for the best flavor.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder or cayenne pepper to the ground beef mixture.
• For a vegetarian version, substitute the ground beef with cooked lentils or mashed chickpeas.
• Serve the Iraqi-style Stuffed Panuchos with a side of pickled vegetables for an extra tangy kick.
• If you don't have corn tortillas, you can use flour tortillas as a substitute.
• Customize the yogurt sauce by adding a dash of garlic powder or a sprinkle of sumac for an extra burst of flavor.

Serving advice

Iraqi-style Stuffed Panuchos are best served hot, allowing the tortillas to retain their crispy texture. Serve them as a main dish accompanied by a fresh salad or as part of a mezze platter for a delightful appetizer.

Presentation advice

Arrange the Iraqi-style Stuffed Panuchos on a platter, garnishing them with a sprinkle of fresh herbs such as mint or parsley. Drizzle the yogurt sauce over the top or serve it on the side for dipping. Add a pop of color by garnishing with diced tomatoes and cucumbers.